Simplest way to cook Soy Sauce Chicken Drumstick

Soy Sauce Chicken Drumstick is the easiest dish to cook when Gibson opts for something simple. Besides the simplicity, this dish is quite versatile when it comes to flavouring. A same dish with slightly different seasoning can tastes totally different, especially if you like the aroma of sesame oil, you can turn this dish into sesame oil chicken just by adding sesame oil before serving.

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Ingredients
Ginger, Scallions, 4 Shallots, 4 cloves of garlics, 2 star anises, cinnamon, 10gram of rock sugar and 2 chicken drumsticks.

Seasoning
4 tablespoon of Soy sauces, 1 tablespoon of rice wine and half teaspoon of dark soy sauce (optional).



Heat up the cooking oil with high heat to sauté the sliced ginger, cut scallions, shallots and garlic until aromatic. Adding rock sugar and sauté until caramelised, then add in the star anises and cinnamon.



Remain high heat, adding in the Soy sauces and rice wine from the side of the pan or wok, dark soy sauce is meant for the colouring, so this is optional. Then adding in a bowl of water and bring it to a boil.



Turn to medium heat, put in the drumstick and simmer for 10 minutes. Remember to put the meat part of drumstick facing down.



Remain medium heat, but now turn the drumstick to the other side, which is now the skin part facing down, just in time for the sauce to get thicker and easy for the skin to get the colour of the sauce. Simmer for another 10 minutes.



Take out the drumstick and put on the plate. You can poke in a thermometer to check whether it is cooked, as long the internal temperature reach 75°C, you are set to go.



Turn to high heat to thinker the remaining sauce and pour on the chicken drumstick when it is done. If you like the sesame oil fragrant, you can add in the sesame oil when done thickening the sauce.